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A hand holds an oatmeal cookie topped with chocolate chips over a cooling rack with more similar cookies. Additional baked goods are blurred in the background.
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5 from 1 vote

Breakfast Cookies

Start your day off strong with these nutritious, delicious breakfast cookies. They're naturally vegan, dairy and gluten free, and they have no refined sugar. No sugar crash - just a perfect, not-too-sweet way to start your morning.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, Cookies, easy breakfast, kids breakfast
Servings: 6 cookies
Author: The Modern Nonna

Equipment

Ingredients

  • 1 large banana ripe
  • 1 tablespoon maple syrup or honey
  • 1 cup quick-cooking rolled oats 100 grams, *see note
  • ¼ cup smooth peanut butter any nut butter
  • 1 pinch salt
  • ⅛ cup pumpkin seeds
  • ⅛ cup crushed walnuts or sunflower seeds
  • mini chocolate chips for topping (optional)

Instructions

  • Preheat the oven to 375F (190C). Line a baking sheet with parchment paper.
  • Peel the banana and add it to a large bowl. Using a fork, mash the banana. Add the oats, peanut butter, salt, pumpkin seeds, and walnuts, and using a silicone spatula, stir to combine.
    A metal bowl containing rolled oats, sunflower seeds, pumpkin seeds, peanut butter, honey, and mashed banana on a light marble surface.
  • Use a cookie scoop to make 6 large, equal balls of cookie dough.
    A metal mixing bowl with a spoon inside, containing a thick, mixed batter or dough with visible grains and herbs, placed on a light marble surface.
  • Place the cookie dough balls on the baking sheet, leaving a few inches between each ball. Using the bottom of a sturdy drinking cup or measuring cup, gently press down on each ball, making sure the cookie is flat, but round.
    Six scoops of unbaked cookie dough spaced evenly on a parchment-lined baking sheet, ready to be baked, set on a white marble surface.
  • Place mini chocolate chips on top of each cookie, if using, and gently press them into the batter. I like to shape the cookie with my fingers making sure they are smooth all around.
    Six unbaked chocolate chip cookies are arranged on a baking sheet lined with parchment paper, ready to be baked. The cookies are spaced evenly apart on a white surface.
  • Bake for 10 to 12 minutes or until golden brown. Remove from the oven and let cool. Enjoy!
    Six round oatmeal cookies are arranged in two rows on a parchment-lined baking sheet. Some cookies are topped with chocolate chips, while others have seeds. The background is a white, marble-like surface.

Video

Notes

  • Quick-Cooking Rolled Oats: I chose this particular style of oats because they have a smaller flake size and make for the most pleasant, softer texture in these cookies (at least, IMHO). Old-Fashioned Oats, which have a longer cook time than the quick-cooking variety, have a larger, coarser texture and make for chewier, heartier cookies. If you use old-fashioned oats, expect the cookies to have more texture, structure, and chew. 
  • Colossal Cookies: This recipe makes 6 LARGE cookies. If you want yours smaller, you can reduce the cooking time to 8 to 10 minutes. 
  • Storage: I store these in an airtight container in a dark, cool space for 3 days or in the fridge for 5 days. Refrigeration will alter the texture of the cookies. 

Nutrition

Serving: 1 cookie | Calories: 168kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 54mg | Potassium: 220mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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